2 pkg. cherry Jello
2 c. hot water
1 (20 oz.) can crushed pineapple, undrained
1 (20 oz.) can cherry pie filling

TOPPING:

1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped walnuts or pecans

Mix first 4 ingredients. Congeal in 9x13 inch glass pan. Blend cream cheese, sugar, and vanilla with mixer. Fold in chopped nuts and sour cream. Spread topping on salad and chill thoroughly.